Diver Sea Scallops, Hen of the Wood Mushrooms,
Country Bacon and Red Wine Emulsion
Chef Cornelius Gallagher of Oceana – New York, NY
Yield: 4 servings
Ingredients:
- 4 diver sea scallops, connective muscle removed
- Salt and pepper
- 2 teaspoons wondra flour
- 3 Tablespoons butter
- 1 Tablespoon thyme leaves
- 1 Tablespoon shallots, minced
- 2 ounces country bacon, cut into thin slices
- 2 Tablespoons shallots
- 4 ounces hen of the woods mushrooms
- 1/8 cup oak aged chardonnay
- ¼ cup mushroom stock
- 1 Tablespoon flat leaf parsley, sliced
- 1 teaspoon lemon juice
- 2 cups cabernet sauvignon
- 1 cup port wine
- 1/3 cup button mushrooms, quartered
- 1/3 cup leek whites, sliced
- 1 bay leaf
- ½ pound butter
Method:
Using paring knife, score top of each scallop. Season with salt and
pepper, and lightly dust scallops with flour. In medium sauté pan, heat
butter and sauté scallops in pan until golden on bottom. Turn scallops
over, add thyme and shallot to pan, and baste scallops to finish. Hold
warm.
In medium sauce pan, heat bacon over low heat until all fat renders out.
Add shallot and cook until soft, then add hen of the wood mushrooms and
sweat about 3-4 minutes. Add white wine, and reduce until dry, about 8-10
minutes. Add mushroom stock, and reduce slowly until mushrooms are tender.
Finish with parsley and lemon juice. Remove from heat and set aside.
In large pot, add red wines, button mushrooms, leeks and bay leaf, and
bring to simmer.
Reduce liquid about 10-12 minutes, and finish by whisking in butter.
Set aside.
Assembly:
In center of each of 4 plates, lay some mushroom-bacon mixture. Top each
with one scallop, and spoon red wine sauce around plates. Serve immediately.
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